Ana M Vivar-Quintana

• Professor
• Professor (Full) at University of Salamanca

Agriculture requires sustainable approaches for effective weed management reducing the negative consequences of synthetic herbicides. In this context, some agricultural by-products such as pistachio hulls could be considered as biopesticide compounds due to their allelopathic effect. The application of pistachio hull extract and powder produced an...

Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properties that allow them to be used in the production of a wide variety of foods. This research has studie...

Wheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. Therefore, the use of wheat germ for the production o...

Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properties that allow them to be used in the production of a wide variety of foods. This research has studie...

Wheat germ is a by-product of the cereal industry with interesting nutritional properties, including its high protein content. However, so far few applications have been found in the meat industry despite the growing interest in the use of vegetable proteins to reduce meat consumption. Therefore, the use of whet germ for the production of low-fat f...

Featured Application This work shows that it is possible to predict the fatty acid profile of Iberian ham, which is one of the most important quality characteristics of these premium products, by using miniaturized devices. This article also identifies the most suitable equipment and the optimal area for spectral recording, which depends on the dev...

In this study, the feasibility of predicting the lipid profiles of Iberian ham and shoulder samples by using near infrared (NIR) spectroscopy was evaluated. Gas chromatography analysis was the reference method used. The muscles analyzed and recorded by NIR spectroscopy were 76 Biceps femoris for Iberian hams and 72 Brachiocephalicus for Iberian sho...

Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to interesting health benefits, but they also have a significant influence on the techno-functional propertie...

Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated...

In this study the feasibility of predicting the lipid profiles of Iberian ham and shoulder samples by using NIRS technology was evaluated. Gas chromatography analysis was the reference method used. The muscles analyzed and recorded by NIRS were 76 Biceps femoris for Iberian hams and 72 Brachiocephalicus for Iberian shoulders. NIR calibrations were...

The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends. A total of 322 samples of pure black, red, and green teas and binary blends were analyzed. The resu...

Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, “100% Iberian” ham from purebred Iberian animals is more expensive than “Iberian” ham from Iberian x Duroc crosses. The hypothesis of this study was that to avoid labelling frau...

Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentrates has allowed its incorporation in different foods thanks to its techno-functional properties. In...

BACKGROUND Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health b...

Lentils (Lens culinaris spp.) are a type of edible pulse consumed and produced worldwide; they are known for their valuable nutritional assets. The nutritional and chemical profiles of 34 Armuña lentil samples were assessed together with their antioxidant capacity. In addition, the influence of both the climatic conditions during the growing season...

This study presents the results of a teaching innovation project at the University of Salamanca, in which more than 140 students from 6 undergraduate and master’s degree courses in engineering and architecture participated. The objective focuses on raising awareness and committing future generations of engineers to sustainable development by acquir...

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. The aim of the current study was to evaluate the nutritional quality of ten commercially available fl...

Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieti...

The characterization of quality brand meat products, such as “Chorizo Zamorano” dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivariate non-linear technique for the characterization o...

The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially...

The current labour market context requires Universities to continuously adapt to changes to train students who can respond to the market's needs. Based on their professional experience, university graduates can and must be an essential element for university education to be in line with the labour market. This article presents a proposal for integr...

The allelopathic effect of pistachios was analyzed by field and laboratory tests. The parameters analyzed in the field trials were the biomass, weed density, weed diversity, and specific richness of the weed community. The studies were carried out in the area under the canopy and in the area beyond the influence of the pistachio tree, and the resul...

There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace meat provides multiple possibilities which have not been sufficiently studied. The aim of this study...

Simple Summary For the Iberian pork industry, the authentication of the raw material is of great importance. For this reason, the main object of this study was the classification of Iberian pig carcasses in accordance with the time the animals have spent in the montanera period and the breed. To do this, the potential of Near Infrared Spectroscopy...

Lentils are an important source of both macro- and micronutrients. Their fat content is relatively low and is composed of mainly polyunsaturated fatty acids. The minerals found in lentils are mainly magnesium, potassium and iron. This study investigates the use of near infrared reflectance spectroscopy (NIRS) to predict the mineral content and fatt...

Nowadays, there is a growing demand for high-quality vegetal protein food products, such as pulses and lentils in particular. However, there is no scientific evidence on the nutritional and morphometric characterization of the main lentil cultivars in the Western Mediterranean area. For this reason, the aim of this work is to carry out a morphometr...

En la Universidad de Salamanca no ha existido un programa de mentoría que busque ayudar a la orientación, apoyo, integración académica y social de los estudiantes dentro de un programa específico como lo es el Doctorado en Formación en la Sociedad del Conocimiento, lo que lo convierte en un proyecto totalmente nuevo e innovador en la USAL. Se qu...

Lentils (Lens culinaris spp.) are an important food consumed worldwide given their high protein, fiber, mineral, and phytochemical contents, and can be used as a potential source of good nutrition for many people. With the purpose of valuing the Pardina variety, the quality brand from a protected geographical indication “Lenteja de Tierra de Campos...

This study explores the viability of the application of Near Infrared Spectrometry (NIR) for the rapid prediction of the ratio of ¹³C/¹²C stable isotopes and fatty acid composition in Iberian pigs. The potential use of this technique for distinguishing samples according to the duration of the montanera period was also studied. Subcutaneous fat samp...

This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5 + C22:6 + C18:3), ω6 (ΣC20:4 + C18:2), Σ isomers of the conjugated linoleic acid (CLA), the total of poly...

This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.

For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat “cecina de León”, a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explores the viability of using near infrared spectroscopy (NIRS) together with artificial neural networks (ANN) for predicting sensory at...

A total of 160 medium-growth male chicks were studied individually from the first day of their lives until slaughter (120 days). The chicks were classified according to the weather of the breeding period (P1 and P2). A total of 80 chickens were used for each breeding period (8 repetitions with a total of 10 chickens per group). The characteristics...

The potential of a portable Near Infrared spectrophotometer compared with that of NIR benchtop equipment is assessed to determine the¹³C/¹²C relationship of stable isotopes and the fatty acid content. 105 samples of subcutaneous fat of Iberian pigs collected at the time of their slaughter have been analyzed. The analysis of stable isotopes and gas...

Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an in...

In products from quality labels a sensory analysis is obligatory although this is a slow and expensive process. This study examines the prediction of the sensory parameters of chorizo dry-cured sausage by using NIRS technology and the application of chemometric methods such as MPLS (Modified Partial Least Square regression) and ANN (Artificial Neur...

The acceptance of a food product by the consumer depends, as the most important factor, on its sensory properties. Therefore, it is clear that the food industry needs to know the perceptions of sensory attributes to know the acceptability of a product. There exist procedures that systematically allows measurement of these property perceptions that...

The sensory characteristics of suckling lamb meat from 40 animals of the Castellana and Churra breeds from both conventional and organic maternal rearing systems were evaluated by a trained panel and texture and colour properties were also assessed by instrumental methods. The fatty acid profile of the feeding milk and the suckling lamb meat was ev...

The fat composition is one of the factors which has the greatest influence on cheese. The fatty acids present in the same influence sensory parameters such as color, texture, and flavor (rancid and pungent). They likewise influence the nutritional composition of cheese as different fatty acids have beneficial or harmful effects on human health. On...

This study addresses the prediction of the somatic cell counts of the milk used in the production of sheep cheese using artificial neural networks. To achieve this objective, the neural network was designed using 33 parameters of the physicochemical composition of the cheeses obtained after they have been matured for 12 mo as input data. The physic...

The objective of this project is to contribute to the development of the student skills of the degree of Agrofood Engineering. In order to do so work was carried out based on an actual professional project adapted to the characteristics of a specific human group: preschool children. The project proposed covered the designing, running, and analysis...

In this study we analyzed the phenolic composition of 50 propolis extracts from Spain and Chile by high performance liquid chromatography (HPLC). Ten compounds were identified and quantified: caffeic acid; p-coumaric acid; cinnamic acid; ferulic acid; isoferulic acid and 3,4-dimethyl-caffeic acid (DMCA); caffeic acid benzyl ester; p-coumaric cinnam...

The results of the present work show the presence of heavy mineral elements, such as Cr, Ni, Cu, Zn and Pb, and pesticide residues like fungicides, herbicides and acaricides in thirty-one commercially processed propolis capsules, tablets, tinctures, candies and syrups originating from Spain, Portugal, Belgium, England, USA and Chile. The determinat...

In this paper we present ICatador, a software platform witch make easier the cheese quality control activities. Currently, food quality control can be performed with sensory evaluations or organoleptics of products. Due to this fact, a panel of professional tasters, previously trained, evaluate sensory attributes (appearance, smell, aroma, ...) for...

We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow’s, ewe’s, and goat’s milks, seasonality (winter/summer), and evolution during the co...

The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow’s milk was stat...

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep...

The use of propolis as a dietary supplement or as an ingredient in different food products is increasing, due to its antioxidant and bactericidal properties. These nutritional properties directly depend on its phenolic composition. For this reason, this study analysed the total contents of flavones and flavonols, flavanones and dihydroflavonols, an...

The phenolic composition (total phenols and flavonoids), antioxidant capacity measured using the Total Equivalent Antioxidant Capacity (TEAC) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging % methods, color (L* a*b*) and biocide properties of 53 propolis samples from Chile and Spain (Galicia and Castilla y León) were analyzed using methods...

Propolis is a bee product widely used as a dietary supplement and included in sweets or baby foods due to its well-known antioxidant and nutritional properties that are directly correlated with its phenolic composition. For this reason, this study analysed the total contents of flavones and flavonols, flavanones and dihydroflavonols, and the antiox...

Classroom safety, especially in laboratories, is a frequent concern in Engineering. The present article addresses the results obtained from an assessment regarding the students' use of a laboratory practice manual that incorporates different types of technology, with the final aim of introducing good safety practices as a standard part of the teach...

This study analyses the presence of pesticides in 106 samples of raw propolis from Spain and Chile. The components detected and quantified using gas chromatography mass spectrometry were as follows: triamidefon present in 70.1% of the samples with concentrations between 0.35–42.17 mg/kg, and dicofol detected in 7.5% of the samples with concentratio...

In this work we used the canonical biplot (CB) method to discriminate between cow’s ewe’s and goat’s cheese through their content of unsaturated fatty acids. The variables employed for this discrimination were as follows: unsaturated fatty acids C14:1; C16:1; C17:1; C18:1; C18:1 cis; C18:1 trans, C18:2, ∑C18:1 and ∑unsaturated. We used pure cheeses...

In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6 mo of ripening. Antioxidant capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method....

The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat's milk). We analyzed...

The potential of near infrared spectroscopy (NIR) with remote reflectance fiber-optic probes for determining the mineral composition of propolis was evaluated. This technology allows direct measurements without prior sample treatment. Ninety one samples of propolis were collected in Chile (Bio-Bio region) and Spain (Castilla-León and Galicia region...

The aim of this article is to describe the work that has been carried out prior to a practical experiment in the Food Technology laboratories of the Polytechnic School of Zamora (Escuela Politécnica Superior de Zamora, EPSZ). We report the stages followed in the drafting of the practical guide to the subject, the materials used, and the sections co...

This article presents a proposal for applying mobile technology in teaching laboratory and the threefold purpose of creating a safer environment for students, enhancing their culture of safety, and training engineers sensitized to safety, which eventually will allow them to make responsible decisions in their professional practice.

This paper reports an experiment in the application of rubrics, as an assessment tool, in different degree courses in the fields of engineering and architecture. This paper involved five subjects, seven teachers, and a total of 170 students. We analyze the scores obtained by the students and the degree of satisfaction of both the students and teach...

The objective of this article is the evaluation of the work methodology proposed for a teaching laboratory designed to reduce the risks associated with the work of students in the laboratory. This design establishes protocols for action which with the help of mobile technology seek to enable students to incorporate preventive attitudes to their wor...

C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342–347. We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were preparedd and controlled to determine the i...

The present work reports an experiment in the application of rubrics, as an assessment tool, in different degree courses in the fields of engineering and architecture. The study involved 5 subjects, 7 teachers and a total of 170 students. We analyze the scores obtained by the students and the degree of satisfaction of both the students and the teac...

a b s t r a c t Near Infrared Spectroscopy (NIRS) was used for the determination of volatile compounds in cheeses allowed to ripen for different times using a remote fibre-optic reflectance probe. To do so, cheeses with known and varying percentages of cow's, ewe's, and goat's milk were elaborated and used as reference material. The volatile compou...

The present study addresses the prediction of the time of ripening and type of mixtures of milk (cow's, ewe's and goat's) in cheeses of varying composition using artificial neural networks (ANN). To accomplish this aim, neural networks were designed using as input data the content of 19 fatty acids obtained with GC-FID of the cheese fat and scores...

This article presents a proposal to increase the safety of students in the laboratory of Food Technology through the use of techniques of Augmented Reality.

This experience shows the use of rubrics as an orientation learning tool as well as a criteria-evaluative one in several topics of Engineering Branch. The data were obtained analysing the academic student's results, the assessment of the experience given by teachers and the information obtained from the satisfaction surveys filled out by students.

Previous studies have shown that fat macroelements in milk were unaffected by the change of production system from conventional to organic however the fatty acid composition and microelements are affected. Since sheep's milk is used for the production of cheese and there are no references about it, the aim of this work was to study the evolution of...

The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the...

Two independent methodologies were investigated to achieve the differentiation of ewes' cheeses from different systems of production (organic and non-organic). Eighty cheeses (40 organic and 40 non-organic) from two systems of production, two different breeds of ewe, different sizes, seasons (summer and winter) and ripening times up to 9 months wer...

Bulk tank ewe's milks with low (<500,000 ml(-1)), medium (1,000,000-1,500,000 ml(-1)) and high (>2,500,000 ml(-1)) somatic cell counts (SCC) from three breeds were used to manufacture hard ewes'-milk cheese. Physico-chemical analysis and capillary electrophoresis of fresh cheeses and cheeses that had been ripened for 1, 2, 3 and 6 months were carri...

The results of this work show that it is possible to rapidly quantify calcium, phosphorus, magnesium, potassium and sodium in unknown cheeses elaborated with percentages (0–100%) of milk from different species (cow, ewe, goat) by direct application of the fibre-optic probe on the sample without previous destruction or treatment of the sample. Of th...

The objective of this work is to evaluate by near infrared reflectance (NIR) spectroscopy different attributes, visual (presence of holes), taste (salty, buttery flavour), texture (hardness, chewiness, creamy), rancid flavour and other sensations (pungency, retronasal sensation), in cheeses elaborated with milk of variable composition (cow, ewe, go...

Owing to the importance of the season of collection of milk for cheese quality, a study was made of the usefulness of near-infrared spectroscopy (NIRS) for discriminating the seasonal origin (winter or summer) of milk and quantifying the fat content of cheeses, since fat is one of the components most affected by the season of collection of milk for...

The aim was to evaluate the effect of maternal rearing system on the chemical composition and odour profile of meat from suckling lamb. Twenty-four single male suckling lambs raised exclusively on maternal milk came from two rearing systems (extensive and intensive), and from Castellana and Churra breeds. The fatty acid composition of lamb meat fro...

The aim of this work was to study the effect of the inclusion of calcium soap (CS) in ewes' diet on the fatty acid profile of suckling lambs. Sixty suckling lambs of three breeds (Castellana, Churra and Assaf) were divided into two equal groups. One group was fed with a diet composed of beetroot pulp, alfalfa, barley, corn, soy, cotton and 4% of CS...

The aim of this study was to investigate the effects of three different somatic cell count (SCC) values on the sensory characteristics of sheep’s milk cheeses from the Castellana and Churra breeds (allowed for Protected Designation of Origin Zamorano cheese manufacture) and the Assaf breed (foreign), determined by typical consumers and instrumental...

The aim of this work was to determine the effect of organic production system on ewe's milk quality. Bulk tank ewe's milk from flocks of two production systems (organic and conventional) all of them from the same geographical area (Zamora, Spain) were used to investigate changes in physico-chemical properties including the composition in fatty acid...

Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripening time and the climatic conditions and micro-bio...

In the present work we study the use of NIRS technology together with the use of a remote reflectance fibre-optic probe (with a 5 cm × 5 cm quartz window) for the determination of mineral composition (Ca, P, Mg, K, Na) in 227 samples of cheeses elaborated with 16 varying mixtures of milk from cows, ewes and goats with different ripening times over...

The aim of the present work was to perform a physico-chemical, descriptive quantitative and consumer-preference analysis of hard ewes'-milk cheeses that had been matured for one year and to determine the correlations between the variables studied. The cheeses were elaborated with milk from three breeds of sheep (Castellana, Churra and Assaf) with d...

The use of near infrared spectroscopy (NIRS) technology employing a remote reflectance fibre-optic probe (with a 5cm×5cm quartz window) for the analysis of the hydrophilic (HI) and hydrophobic (HO) peptides and the ratio HO/HI was assayed. To do so, cheeses with known and varying percentages of cow’s, ewe’s and goat’s milk were elaborated (112 samp...

Bulk tank ewe's milks from Assaf, Castellana and Churra breeds categorized within three different Somatic Cell Count (SCC) groups (LSCC: <500,000; MSCC: 1,000,000 to 1,500,000; and HSCC: 2,500,000 to 3,000,000 cells ml-1) were used to investigate changes in capillary electrophoresis protein profiles and cheese-making properties. The results do not...

The use of NIRS (near infra-red spectroscopy) technology together with a remote-reflectance fibre-optic probe was studied for the analysis of ewe’s cheese texture. The cheeses were elaborated with milk from three breeds of sheep (Castellana, Churra and Assaf) with different somatic cell counts (SCC) (lower than 500,000 cells mL−1; between 1,000,000...

40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall...

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep...

The use of near infrared spectroscopy (NIRS) technology employing a remote reflectance fibre-optic probe (with a 5 cm x 5 cm quartz window) for the analysis of the hydrophilic (HI) and hydrophobic (HO) peptides and the ratio HO/HI was assayed. To do so, cheeses with known and varying percentages of cow's. ewe's and goat's milk were elaborated (112...